Vegetable Lasagna

• 8 ounces dried lasagna noodles (9 or 10 noodles)
• 2 beaten eggs
• 2 cups cream-style cottage cheese
• 1 (15 ounce) carton ricotta cheese
• 2 teaspoons dried Italian seasoning, crushed
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion (1 large)
• 4 garlic cloves, minced
• 2 tablespoons olive oil or 2 tablespoons cooking oil
• 2 tablespoons all-purpose flour
• 12-1 teaspoon black pepper
• 1 14 cups milk
• 1 (10 ounce) package frozen chopped spinach, thawed and thoroughly drained
• 1 (10 ounce) package frozen chopped broccoli, thawed and thoroughly drained
• 1 cup shredded carrot
• 34 cup shredded parmesan cheese (3 ounces)
• 1 (8 ounce) packageshredded mozzarella cheese

1. Cook lasagna noodles according to package directions.
2. Drain; set aside.
3. In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning.
4. Set aside.
5. In a large skillet cook the mushrooms, onion, and garlic in hot oil until tender.
6. Stir in flour and pepper; add milk all at once.
7. Cook and stir slightly thickened and bubbly.
8. Remove from heat.
9. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
10. To assemble, in a greased 5-quart circular glass baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary.
11. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture.
12. Sprinkle with one-third of the mozarella cheese.
13. Repeat the layers twice or until mixtures are gone.
14. Sprinkle with the remaining 1/4 cup Parmesan cheese.
15. Bake, uncovered, in a 350˚ oven for 35 minutes or until heated through.
16. Let stand 10 minutes before serving.

lasagna noodles, eggs, creamstyle, ricotta cheese, italian seasoning, mushrooms, onion, garlic, olive oil, flour, black pepper, milk, thoroughly, broccoli, carrot, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/vegetable-lasagna-284570 (may not work)